A simple overnight brine is the secret to the juiciest pork chop you've ever had — tender all the way through with a beautiful golden sear.
Ingredients
- 4 bone-in pork chops
- 2 cups apple cider
- 2 tablespoons pickling salt
- 4 pats of butter (one per chop)
- Oil for searing
Instructions
- 1
In a bowl or container, whisk together the apple cider and pickling salt until fully combined.
- 2
Add the pork chops to the brine, cover, and refrigerate overnight — up to 24 hours.
- 3
When ready to cook, remove the chops from the brine, pat them completely dry with paper towels, and let them sit at room temperature for about 20 minutes.
- 4
Preheat your oven to 350°F. Heat an oven-safe skillet over medium-high heat with a drizzle of oil.
- 5
Sear the pork chops for 2–3 minutes per side until a deep golden crust forms.
- 6
Add a pat of butter on top of each chop, then transfer the skillet to the preheated oven.
- 7
Roast until the internal temperature reaches 140–143°F, checking with an instant-read thermometer.
- 8
Remove from the oven and tent loosely with foil. Let rest for 5 minutes — the temperature will continue to climb to 145°F, which is the ideal internal temp for pork chop.
Tips & Variations
- ✦Pickling salt dissolves more evenly than table salt and won't leave a metallic taste — don't substitute with iodized salt.
- ✦Patting the chops completely dry before searing is key to getting that gorgeous golden crust. Moisture is the enemy of a good sear.
- ✦Use a cast iron skillet if you have one — it holds heat beautifully for searing and goes straight into the oven.
- ✦Don't skip the rest! Tenting and resting for 5 minutes lets the juices redistribute so every bite stays moist.